Broccoli and Roasted Chickpea Empanadas
Empanadas are small pies, very popular in Argentina and other South American countries. This recipe will make about 2 dozen empanadas. They can be eaten on their own as a snack, in which case 2 or 3 per person will be more than enough. Otherwise, a delicious side salad will turn them into a great main course.
Ingredients
- 1 onion diced
- 3 tbsp olive oil
- 2 tsp sherry vinegar use red wine vinegar or balsamic if you don't have sherry
- 2 tsp honey
- 1.25 tsp salt
- 2 cloves garlic
- 200 gr chickpeas a can will be fine
- 1 tbsp sumac
- 50 gr walnuts broken up pieces
- 1 knob butter
- 1/2 tbsp smoked paprika
- 2 heads broccoli cut into bite size pieces
- 1 tsp cumin seeds
- 1/2 tsp chilli flakes
- 100 gr feta cheese broken up into small pieces
- 250 gr cottage cheese use ricotta if you don't have cottage cheese
- 1 pack shortcrust pastry
Instructions
- First, make the filling. Heat a splash of oil in a saucepan and add the diced onions. Cook gently for 15 - 20 minutes, stirring occasionally so they don't burn. Once they have softened, add the honey and vinegar and mix thoroughly. Add the garlic, cumin and chilli flakes, and continue to cook on a low heat for another 5-10 minutes, stirring from time to time.
- Heat the oven to 180deg C. Rinse, drain and pat dry the chickpeas (a sheet of kitchen roll will do). Toss them in about 1 tbs olive oil & 1/2 tsp salt. Don't add too much oil or the chickpeas will end up swimming in it and soggy.
Roast them in a baking tray for 20 to 30 mins, shake & turn the tray every 10 mins. Some may pop, it’s ok. They are done when golden & slightly darkened, dry and crispy on the outside, soft on the inside.
Remove from heat and add the sumac. - Spread the walnuts on a baking tray, roast for 5 mins. Toss together the hot walnuts, butter, smoked paprika and a large pinch of salt in a bowl, then tip them back onto the baking tray. Roast for 2-3 more mins to dry the coating.
- Steam the broccoli until tender.
- In a large bowl combine all the cooked ingredients with the cheese. Check the seasoning. Leave the filling in the fridge to chill for half an hour.
- Roll out your shortcrust pastry to about 2-3mm thickness. Cut into circles of approx. 12cm diameter. (If you want to go the extra mile, it's worth making your own sour cream pastry for the empanadas. It's such a buttery, flaky, delicious pastry, and a perfect match for this filling.)
- To make up the empanadas, put a dessert spoon of filling into the centre of each pastry circle. Fold the pastry over the filling to create a semicircle and press the pastry circle edges together. You can do this with your fingers, or with a fork. In Argentina the edges are folded over to create a pretty border, but it's not necessary.
- Pop the empanadas onto a baking tray and brush them with egg or milk. Cook them for 20-25 minutes.
